Ask Lemmy

Clear containers for anything that isn't commercially labeled. My wife used to wrap leftovers (or anything, really) in aluminum foil. more than two thirds of the time I'd end up throwing it out after a couple of weeks because, since nobody knew what was in the mystery packages, nobody ate it. I bought some glass storage containers (the kind with the plastic, locking lids) so it's obvious what is contained within. A lot less waste.

Also, I've got pull-out bottom freezer with one basket and one deep "bin" and shit got lost so I 3D printed dividers and organized it.

Inside is the cold part. Arrange the food on the shelves then close the door. Provide an electrical source and watch as the magic of refrigeration takes hold.

Throw stuff out. Hot sauce from 2 years ago? Toss. Condiment packs from last week that you will never use? That can of hard kombucha your friend left behind?

Toss it all out. It does not good taking up space if you’re never going to use it.

Vegetables to the top, meat to the bottom; anything that can drip anything (liquid, blood, juice, etc...) should be placed at the bottom so to drip on the least amount of items.

Put your fresh vegetables in the door. If you can see them, your more likely to eat them before they expire.

Thermally conductive liquids on the outside, light, thermally insulating solids on the centre. Otherwise it's more difficult to reduce the temperature.

Put anything that may drip (raw meat especially) on the bottom shelf, and definitely not on top of the vegetable crispers.

Top to bottom.

Beers

Dairy

Meat

Veg in the drawers at the bottom